Overnight Chicken Bake |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | 15 minutes | 9 hours 10 minutes | 410 | 150 | 17g | 870mg | 40g | 25g | 65mg |
| INGREDIENTS: | ||
| CASSEROLE: 2 cups cubed cooked chicken | 1 (9 oz) pkg frozen mixed vegetables, slightly thawed | 1 (7-oz) pkg (2 cups) uncooked elbow macaroni |
| 4 oz (1 cup) shredded American cheese | 1 (10-3/4 oz) can condensed cream of celery soup | 2 cups water |
| TOPPING: 1/2 cup plain bread crumbs | 2 tablespoons margairine or butter, melted | |
| 1 | In large bowl, combine all casserole ingredients; mix well. Pour into ungreased 8-inch square (1-1/2 quart) baking dish. Cover tightly; refrigerate 8 hours. |
| 2 | Heat oven to 350 F. In small bowl, combine topping ingredients; mix well. Stir casserole; sprinkle with topping. Bake at 350 F. for 45 to 55 minutes or until bubbly and golden brown. |